Marinated Baby Eggplants With Pine Nuts And Raisins Recipes

MARINATED BABY EGGPLANTS WITH PINE NUTS AND RAISINS

Steps:

• Preheat the grill to high.
• Place the eggplants, cut side up, in the grill pan and brush with a little of the olive oil.
• Grill for 10 minutes, until slightly blackened, turning them over half way through cooking.
• To make the marinade: Put the remaining olive oil, the lemon juice, vinegar, garlic, pine nuts, raisins, sugar and bay leaf in a clean, screw-top jar.
• Add the red pepper flakes and salt and pepper and mix well.
• Place the hot eggplants in an earthenware or glass bowl, and pour over the marinade.
• Leave to cool, turning the eggplants once or twice.
• Serve at room temperature.

MARINATED EGGPLANT

Steps:

• Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
• Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
• Pack into small Ball canning jars and process in a hot water bath for 5 minutes.